Preheat oven to 425 degrees.

Coat 2 pans with cooking spray. Leave pie crusts out on prepared pan at room temperature while prepping.

In large pan or wok, cook mushrooms in 1/4 cup butter over medium heat.

Add broccoli and the chopped green onions to pan.

Chop squash into bite sized pieces and saute with the rest.

Add minced garlic and add spinach. Cook until wilted.

Salt and pepper generously. I also used garlic powder and a bit of cayenne pepper.

Cook all veggies for about 5 minutes. Remove from heat. (You don't want to overcook them because they still need to bake.)

Bake pie crusts for 10 min at 425 degrees use baking weights. I use 2 smaller rectangular Pyrex containers as weights. I also spray the weights so the crust doesn't stick to the bottom of it. I used two 9 inch round pans but this works well in one large rectangular 9x13 inch lasagna pan.

Remove pie crusts from oven. Reduce oven temperature to 350 degrees.

In food processor blend heavy cream and cheeses thoroughly. Add eggs, salt and pepper and blend until smooth but don't over process!

Add cooked veggies to blended egg mixture and divide evenly between both pies.

Bake for 45-50 min at 350 degrees.

Remove from oven and top with more shredded cheese.

Serve hot or cold with ketchup and avocado slices.